Weekend Shepherds Pie.
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Ingredients Weekend Shepherds Pie:
- Give 4 of large baking potatoes.
- Prepare 1 for large onion diced.
- Prepare 1/2 for butternut squash.
- Require 500 g - minced lamb.
- Provide 400 mls for thinned out gf beef gravy.
- You need 2 tbsp for tomato purée.
- Prepare - Salt and pepper.
- Prepare 1 tsp onion granules.
- Require 1 tsp of garlic granules.
- Need 1 tsp for dried basil.
Weekend Shepherds Pie start cooking:
- Peel the potatoes and cut into large chunks. Add in half of the squash you have (1/4 of a whole squash). Boil until tender. While the veg is cooking prepare the mince filling..
- Fry the diced onion in some olive oil for a few minutes then add 1/2 of the butternut squash finely diced..
- Add the mince and continue to fry for 5-10 mins until browned. Add the tomatoes purée then your gravy (use 2 tsp gravy granules to 400 mls water) - this gives a beef stock that is also gluten free and yeast free..
- Add the garlic granules, onion granules and basil. Simmer the mince on the hob now over a low heat for about 40 mins..
- Spoon the mince filling into a baking dish. Mash the potatoes with a good glug of quality olive oil and use it to spread on top of the mince..
- Bake at 190 C for 30 minutes. Done!.
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